Hi Jordan, I suspect the reason you're not seeing your starter rising is that it's too thin in consistency to hold the fermentation bubbles in place (which is what causes a starter to rise). We recommend feeding your starter equal parts by weight. When you feed a starter equal part by volume, this results in a starter that is much more liquidy in consistency and won't be able to show the same kind of rising behavior. If you don't have a scale, a typical feeding with our starter routine looks like this: 1/2 cup (113g) starter + 1/2 cup (113g) water + 1 scant cup (113g) Unbleached All-Purpose Flour. We also recommend feeding twice daily when you have your starter stored at room temperature. I suspect your starter is active and will soon be ready for baking, but I would recommend giving it a few days of twice daily feedings to be sure it is doubling consistently within about 6-8 hours after a feeding. This will ensure that your starter is ready to leaven your bread. 

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